Ground Beef Stuffed Cabbage Rolls are a comforting oven-baked dinner made with tender cabbage leaves, seasoned beef, rice, and a rich tomato sauce.

This recipe is perfect for family dinner, Sunday meal prep, holidays, or when you want a hearty dish that feels homemade and satisfying.

The filling is simple, the sauce is pantry-friendly, and the rolls bake until tender and flavorful.

Times + Servings + Basic Info

Prep Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 6
Category: Dinner
Cuisine: American

Why You’ll Love This Recipe

• Made with simple, budget-friendly ingredients
• A hearty option for dinner ideas with ground beef
• Great for meal prep and reheats well
• Cozy, filling, and family-friendly
• Uses a homemade tomato sauce with rich flavor
• Perfect when you want a classic comfort food dinner

Ingredients

For the Cabbage

• 1 large head green cabbage

For the Tomato Sauce

• 2 tablespoons olive oil
• 1 cup finely diced yellow onion
• 2 garlic cloves, minced
• 1 15-ounce can tomato sauce
• 1 15-ounce can crushed tomatoes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Filling

• 1 pound 85/15 ground beef
• 1 cup cooked white rice
• ½ cup finely diced yellow onion
• 1 garlic clove, minced
• 1 large egg
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons finely chopped fresh parsley, plus more for serving
• ¼ teaspoon paprika
• ⅛ teaspoon cayenne pepper, optional

Ingredient Notes

• Green cabbage works best because the leaves soften well and roll easily.
• Cooked white rice keeps the filling tender and helps the rolls hold together.
• Use 85/15 ground beef for a juicy filling without too much excess grease.
• Skip the cayenne pepper for a milder, kid-friendly version.

How to Make Ground Beef Stuffed Cabbage Rolls

1. Prepare the cabbage. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray. Bring a large pot of water to a boil. Cut about 1 inch from the bottom of the cabbage, then place the whole head into the boiling water for 4–5 minutes, until the leaves soften and peel easily.
2. Separate the leaves. Remove the cabbage from the pot and place it on a clean dish towel to drain. Once it is cool enough to handle, carefully peel off 12 large cabbage leaves. Try not to tear them, since they need to hold the filling.
3. Make the tomato sauce. Heat olive oil in a large skillet over medium heat. Add 1 cup diced onion and cook for 2–3 minutes, until softened. Stir in the garlic, tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and pepper, then simmer uncovered for 10–15 minutes.
4. Mix the beef filling. Add the ground beef, cooked rice, ½ cup diced onion, garlic, egg, salt, pepper, parsley, paprika, and optional cayenne pepper to a large bowl. Mix until everything is evenly combined. A potato masher works well for blending the filling without overworking it.
5. Assemble the cabbage rolls. Place one cabbage leaf on a cutting board and cut a small V-shape at the base to remove the tough rib. Add 3–4 tablespoons of filling near the base of the leaf. Fold in the sides, then roll tightly from the bottom up.
6. Bake until tender. Spread the tomato sauce across the bottom of the prepared baking dish. Arrange the cabbage rolls seam side down in two rows of six. Cover with foil and bake for 60–75 minutes, until the filling reaches 165°F, then rest for 5–10 minutes before serving with parsley.

Variations & Substitutions

• Spicier: Add extra cayenne pepper or a pinch of crushed red pepper flakes to the sauce.
• Lighter: Use lean ground beef and reduce the rice slightly for a lighter filling.
• Gluten-free: Use a certified gluten-free Worcestershire sauce.
• Low-carb: Replace the rice with cauliflower rice, but squeeze out extra moisture first.
• Richer sauce: Add a tablespoon of butter to the tomato sauce before baking.
• Kid-friendly: Leave out the cayenne and keep the seasoning mild.

Storage & Reheating

Fridge: Store leftover cabbage rolls in an airtight container with the sauce for up to 4 days.

Freezer: Let the rolls cool completely, then freeze them in a freezer-safe container for up to 3 months. Freeze with sauce to help keep them moist.

Reheating: Reheat covered in a 350°F oven until warmed through. You can also microwave individual portions with extra sauce for 1–2 minutes, or warm them gently in a covered skillet over medium-low heat.

What to Serve With Ground Beef Stuffed Cabbage Rolls

• Mashed potatoes
• Buttered egg noodles
• Roasted carrots or green beans
• Garlic bread
• Simple cucumber salad

FAQ

Can I make Ground Beef Stuffed Cabbage Rolls ahead of time?

Yes, you can assemble the cabbage rolls up to 24 hours in advance. Cover the baking dish tightly and refrigerate until ready to bake. Add a few extra minutes to the baking time if they go into the oven cold.

Do I have to cook the rice before adding it to the filling?

Yes, this recipe uses cooked rice for the best texture. Uncooked rice may not soften evenly inside the cabbage rolls. Cooked rice also helps the filling stay tender and easy to slice.

How do I keep cabbage rolls from falling apart?

Use softened cabbage leaves and remove the thick rib at the base before rolling. Place the rolls seam side down in the baking dish so they stay closed while baking. Avoid overfilling each leaf.

Can I use a different meat for stuffed cabbage rolls?

Yes, you can use ground turkey or ground chicken for a lighter version. Ground beef gives the richest flavor and works especially well with the tomato sauce. Keep the egg and rice in the filling to help everything bind together.

Nutrition

Calories: 315
Protein: 20g
Carbs: 29g
Fat: 14g
Fiber: 5g
Sugar: 10g

Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.